Chocolate Fudge Cake


  • 200g plain chocolate, broken into chunks (use one with a low cocoa content – we used Waitrose plain Belgian chocolate)
  • 200g butter
  •  200g light brown muscovado sugar
  • 100ml soured cream
  • 2 eggs, beaten
  • 200g self-raising flour
  • 5 tbsp cocoa powder
  • Hundreds and thousands, to decorate
For the icing
  • 100g plain chocolate
  • 170g can condensed milk
  • 100g butter

Triple Ginger & Spice Cake


  • 250g pack butter
  • 250g dark brown muscovado sugar
  • 250g black treacle
  • 300ml milk
  • 2 eggs
  • 100g glacé ginger from a jar, finely chopped
  • 375g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp allspice
  • 2 tsp ground ginger
For the icing
  • 3 tbsp ginger
  • syrup from the jar
  • 5 tbsp icing mix

Holiday Butter Cookies


  • 1 1/4 cups confectioners’ sugar
  • 1 cup + 2 tablespoons salted butter, room temperature
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon Fiori di Sicilia, or flavor of your choice (see “tips,” below)
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/4 cups confectioners’ sugar or glazing sugar
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing
  • food coloring, optional
  • 1 cup coarse sugar or colored sugar for decorating, optional

Rhubarb Syllabub Doughnuts by Candice Brown


For the Dough
  • 270g Strong White Bread Flour (we like Allinson)
  • 10g Easy Bake Yeast Sachet (we like Allinson)
  • 2 tsp Salt
  • 20g Caster Sugar (we like Silver Spoon)
  • 1 Lemon Zest (finely grated)
  • 120ml Whole Milk (lukewarm)
  • 40g Butter (Unsalted) (Softened )
  • 1 Egg(s) (Free Range) (Large)
  • 750ml Rapeseed Oil (for frying)
For the Filling
  • 200g Fresh Rhubarb (chopped into small pieces)
  • 2 tbsp White Wine (medium/sweet)
  • 1 tbsp Golden Caster Sugar (We like Billington’s)
  • 1 Orange Zest (grated)
  • 150ml Double Cream
  • 150g Mascarpone Cheese
  • 1 tbsp Icing Sugar
  • ½ tsp Vanilla Bean Paste (we like Nielsen Massey)
For the finishing touch
  • 100g Icing Sugar (sifted)

Holiday Sweater Cookies


  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 3⁄4 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 lbs confectioners’ sugar, sifted, plus more if needed
  • 1⁄2 cup meringue powder
  • 2 tablespoons meringue powder
  • 3⁄4 cup water, plus more if needed
  • gel paste food coloring, if desired


  1. In a large bowl, whisk together flour, baking powder, and salt and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and gradually add in flour mixture until dough is just combined.
  2. Turn dough out of bowl and divide in half. Form into two disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
  3. Preheat oven to 325 degrees. Remove one disk of dough from refrigerator and allow to temper slightly, 10-15 minutes. On a lightly floured work surface, roll out dough to just under 1/4” thick, adding more flour as needed to prevent dough from sticking. Cut out cookies using desired cutters and transfer to parchment-lined sheet trays. Reroll scraps once, and cut out any additional cookies. Transfer sheet trays to refrigerator and chill until very firm, at least 30 minutes (or to the freezer, for 15 minutes). Repeat with remaining dough.
  4. Bake cookies, rotating sheets halfway through, until edges are just golden, 14-16 minutes. Allow to cool completely on sheet trays set on wire cooling racks before decorating.
Royal Icing:
  1. In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and beat on low speed until smooth and opaque, about 7 minutes. Icing should have the consistency of glue, and ribbons should disappear in 15-second intervals. If icing is too thick, add water 1 teaspoon at a time until proper consistency is reached; if icing is too thin, add additional confectioners sugar 1 tablespoon at a time until proper consistency is reached. If desired, tint icing with gel paste food coloring before transferring to piping bags or plastic squeeze bottles for decorating.

Florentine Tray Cake


  • 200g unsalted butter, softened
  • 180g light muscovado sugar
  • 3 large free-range eggs
  • 100g mixed blanched almonds and hazelnuts, ground quite finely in a food processor, plus an extra
  • 75g, roughly chopped
  • 100g plain flour
  • 1 tsp baking powder
  • 200g glacé cherries, chopped
  • 6 tbsp mixed peel
  • 2 x 48g packs Werther’s Original Chewy Toffees, finely chopped (a light dusting of flour will help you chop them more easily)
For the icing
  • 200g dark chocolate, or high cocoa content milk chocolate
  • 50ml whipping cream
  • Pinch sea salt

Favorite Fudge Birthday Cake


  • 2 cups sugar
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Instant ClearJel® or cornstarch
  • 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups water

  • 2 cups chopped semisweet chocolate or chocolate chips
  • 3/4 cup cream (light, whipping, or heavy) or milk, or a combination*
  • Flavors of your choice (see filling directions below)
    Tips: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.

  • 1 1/3 cups chopped semisweet chocolate or chocolate chips
  • 1/2 cup cream (light, whipping, or heavy)